Pavlova created by Fairy Nuff


Ready In:



  • Preheat oven to slow 150C degrees.
  • Line a baking tray with baking paper.
  • Draw a 20cm circle on the paper.
  • Beat the egg whites in a large dry bowl until soft peaks form.
  • Gradually add the sugar, beating well after each addition.
  • Continue beating until the mixture is thick and glossy and the sugar has completely disolved.
  • Spread meringue mixture onto tray inside the marked circle.
  • Shape meringue by running a palette or flat-bladed knife up and down the edge of the meringue, making furrows around the side.
  • This will strengthen the sides, stopping them from collapsing.
  • Bake for 40 minutes.
  • Turn the oven off and allow the meringue to cool completely in the oven.
  • Whip the cream.
  • Halve the strawberries and peel and slice the kiwifruit.
  • Decorate pavlova with cream and fruit.
  • Enjoy!
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  1. gaiia
    I absolutely love the taste and the texture of this pavlova - crunchy on the outside with some chewy marshmellow-like texture, and soft melt-in-the-mouth kinda texture on the inside. Heaven! However, my pavlova deflated once it has been cooled down :( Any idea how this happened? Nonetheless, 5 stars for this recipe :)
  2. swguk
    Pavlova Created by swguk
  3. Chef floWer
    WOW! This was a really easy recipe to follow. I didn't get to taste it (I don't eat eggs" but everyone loved the results of this Pavlova. Made it for my daughters seven year old birthday gathering. I didn't get "garnish" it with strawberries and kiwi fruit, but freshly picked blackberries. Thank you so much for posting your recipe Evie*
  4. Chef floWer
    Pavlova Created by Chef floWer
  5. YnkyGrlDwndr
    Very happy with this recipe. I really was attracted to it as several reviewers said they had success with this when they hadn't with authentic pavlova recipes. So with one failed attempt under my belt I thought this should be perfect for me. I doubled the recipe as I had 8 egg whites leftover from a batch of ice cream. But I seem to have the same yield, from looking at most of the pictures. Other change I made was using unaltered white sugar since I didn't have and caster sugar. I had no problems with removing the baking paper. Just a small layer in patches that was left on the paper. It was perfect to me in comparison to all the other pavs I've had in that it wasn't too sweet and was just crispy on the outside and so soft on the inside! I don't normally like pavlova because most of them I've had were crispy through most of it and are sickingly sweet. Thanks Evie, this will be my 'Pavlova' recipe of choice from now on, for the family recipe box!

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